4 medium (21 oz./600 g) eggplants, each cut lengthwise into 4 slices
1 egg, lightly beaten
1/2 cup breadcrumbs
1 Tbsp sugar
1/8 tsp pepper
2/3 tsp iodized fine salt
1 can (8 oz./237 g) Italian style spaghetti sauce
1 cup Velveeta Cheese, grated
1 medium (2 oz./50 g) green bell pepper, diced
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Let's Make It
1. COMBINE eggplant and egg. Mix well. Coat each slice with breadcrumbs. Fry until golden brown. Set aside.
2. PREHEAT oven to 350°F.
3. ADD sugar, pepper and salt (or 2/3 Tbsp. iodized rock salt) to spaghetti sauce. Arrange 8 eggplant slices on an 8" x 8" baking dish. Pour half of sauce over eggplants and top with half of cheese and bell peppers.
4. REPEAT procedure using the remaining ingredients. Bake for 25 minutes. Let stand for 5 minutes before serving.